This raita comes together quickly with just a few simple steps. The key is properly draining the cucumber to prevent a watery consistency and allowing time for the flavors to develop. Follow these steps for a perfectly balanced accompaniment to your Indian feast.

1. Step 1

   Prepare the cucumber by washing, peeling (optional), and grating it using the large holes of a box grater. Place the grated cucumber in a strainer or cheesecloth and squeeze out excess moisture.

2. Step 2

   In a dry skillet over medium heat, toast the cumin seeds for about 30 seconds until fragrant. Remove from heat immediately to prevent burning.

3. Step 3

   In a medium mixing bowl, whisk the yogurt until smooth and creamy. This helps incorporate air and creates a lighter texture.

4. Step 4

   Add the drained cucumber, chopped mint, cilantro, minced green chili (if using), toasted cumin seeds, ground cumin, salt, and black pepper to the yogurt.

5. Step 5

   Drizzle the lemon juice over the mixture and gently fold everything together until well combined.

6. Step 6

   Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice according to your preference.

7. Step 7

   Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld together.

8. Step 8

   Before serving, garnish with a sprinkle of ground cumin, a few mint leaves, and a drizzle of olive oil if desired.

Raita can be made up to 24 hours in advance and stored in the refrigerator. If it separates slightly, simply stir before serving. For a thicker raita, use Greek yogurt; for a thinner consistency, use regular plain yogurt. Customize with additional vegetables like grated carrot, diced tomato, or chopped red onion.